When my neighbor invited us over for Halloween, I knew I wanted to make a super cute treat that her boys would be all about. Since I knew they liked brownies I wanted something Halloween-y that paired well with this chocolate-y treat… ghosts and marshmallows immediately came to mind…and there I had it…marshmallow ghost brownie bites!! Yum!
Halloween aside, I am currently on a mission to find/create the best brownie recipe out there…and this might be it. If you like a rich dark chocolatey flavor to your brownie, this recipe is for you. I also tried a new buttercream recipe from Baked Bree; it is very simple to make and tasty. I recommend making it the night before you are going to serve it as the flavor deepens and changes overnight.
Have a Boo-tiful Halloween!
And before you go… I just couldn’t resist including a Halloween shot of my little energizer bunny:)
Marshmallow Ghost Brownie Bites Recipe
Brownie Ingredients:
5 oz semisweet chocolate, chopped
2 oz unsweetened chocolate, chopped
8 tbs unsalted butter
3 tbs cocoa
3 large eggs
8 3/4 oz or 1 1/2 cups sugar
2 tsp vanilla extract
1/2 tsp salt
5 oz or 1 cup all-purpose flour
Marshmallow Frosting Ingredients:
1 cup of room temperature butter
1 (7oz) jar of marshmallow creme
2 cups of confectioners sugar
1 tsp vanilla
1 vanilla bean
Directions:
For the brownies:
1. Preheat oven to 350 degrees.
2. Spray mini brownie pan with nonstick spray.
3. Melt chocolates and butter in medium heatproof bowl set over saucepan of barely simmering water, stirring occasionally, until smooth.
4. Whisk in cocoa until smooth. Set aside to cool slightly.
5. Whisk eggs, sugar, vanilla, and salt together in medium bowl until combined, about 15 seconds.
6. Whisk warm chocolate mixture into egg mixture.
7. Using rubber spatula, stir in flour until just combined.
8. Transfer batter to muffin tins with a tablespoon. Filling muffin tins approximately 3/4’s full.
9. Bake until slightly puffed and toothpick inserted in center of brownie comes out with few moist crumbs attached, about 12 minutes.
10. Let brownies cool in pan on a wire rack.
For the marshmallow frosting:
1. Cream the butter.
2. Add the marshmallow cream and whip for 2 minutes.
3. Add the confectioners sugar and continue to whip for an additional 2 minutes. Add the vanilla extract and vanilla bean and mix until well combined.
Pipe the marshmallow frosting onto brownies. Apply eyes and mouth of ghost with black decorators gel or with tinted black marshmallow frosting.
Servings: Approximately 30 mini brownie bites
Brownie Recipe adapted from The Cook’s Illustrated Cookbook
Marshmallow Frosting recipe is from Baked Bree